Brioche Bread French Toast
Thick slices of rich brioche are dipped briefly in cinnamon-spiced custard and pan-fried in foaming butter for crisp golden edges and a soft, tender center.
Equipment
- Mixing Bowl (preferably with a pour spout)
- Whisk
- Electric Griddle, Griddle Pan, or Shallow Skillet /Frying Pan
- Baking Sheet
Ingredients
- 1 loaf store-bought or homemade brioche about 14-16 ounces/400-450g, slightly stale
- 4 large eggs
- 1 cup whole milk 240g/ml
- 1 Tablespoon maple syrup, brown sugar, or granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4-1/2 teaspoon ground cinnamon
- 1-2 Tablespoons unsalted butter 14-28g, for cooking
Optional Toppings
- Cinnamon butter or honey butter
- Maple syrup
- Confectioners’ sugar
- Whipped cream
- Fresh berries
- Raspberry sauce, blueberry sauce topping, or strawberry sauce topping
Instructions
- Cut the brioche loaf into slices that are 1 inch thick. Each slice should feel sturdy enough to lift with one hand without bending at the center.
- Whisk the eggs in a medium bowl, then blend in the milk, maple syrup, brown sugar, or granulated sugar, vanilla, and cinnamon before pouring the custard into a shallow dish. The mixture should look creamy and uniform, with the cinnamon dispersed throughout.
- Lay one brioche slice in the custard for 5 to 10 seconds, turn it over, and soak the second side for 5 to 10 seconds. Lift it when both surfaces are coated and the slice still holds its shape.
- Melt 1 Tablespoon of butter in a large skillet over medium-low heat, then cook the dipped slices in uncrowded batches for 3 to 4 minutes on the first side and 2 to 3 minutes after flipping. The toast is ready to turn when it slides freely under a spatula, and the finished center should feel gently puffed beneath a golden crust.
- Move cooked slices to a baking sheet in a 200°F oven while finishing the remaining batches. Keep the slices spaced apart so their bottoms do not soften from trapped steam.
- Serve the French toast immediately with any desired toppings. Maple syrup, confectioners’ sugar, berries, whipped cream, blueberry sauce topping, or strawberry sauce topping all work well with the warm cinnamon custard.
Notes
Dipping cue: Limit soaking to 5 to 10 seconds per side so the enriched brioche absorbs the custard without tearing or developing a soggy center.
Heat control: Cook over medium-low heat to allow the egg custard to set properly before the butter burns. Wipe away browned milk solids between batches before adding fresh butter.
Oven holding: Keep finished slices on a wire rack set over a rimmed baking sheet in a 200°F oven so circulating air keeps the underside crisp.
Reheating: Reheat leftovers in a toaster oven or dry skillet rather than a microwave to preserve the contrast between the browned crust and soft interior.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.